Da Bubs is changing the local wing game—one bite at a time.
Raleigh’s “chicken wing guy” is shaking up your favorite finger food in a game-changing way. After splashing on the scene less than four months ago, James Higgins has already built a cult-following for his about-town pop-up, Da Bubs—and now, he’s secured his first location at Le Dive, serving his viral wings Tuesdays to Sundays starting Aug. 12.
So what makes his chicken wings so special? Higgins proclaims he fixed “everything wrong with a wing” (his favorite food, naturally) by applying French techniques to remove all the cartilage from the bones, ensuring the aptly dubbed “first-date wings” can be eaten in one fell swoop—no gnawing chewy bits or picking around veins… just crispy, juicy meat that comes clean off the bone in a single bite.
“I just got sick and tired of people not eating all the meat off the bones,” Higgins explains. “I hate food waste—another reason why I wanted to fix the ‘wing problem.’”
“Every time I’m prepping those wings, I’m like: ‘Who’s the idiot who thought this was a good idea?’ And then I’m like, ‘Oh, wait. That was me.’ I’m really glad the world has idiots like me to appreciate this craft. No one else is crazy enough to take this on.” —James Higgins
And you can’t beat the prices—it was very important for Higgins to make his offerings affordable so they could be enjoyed by all. Ten bucks gets you a pound of chicken, usually eight to 10 wings, plus his signature ranch-meets-blue cheese concoction offering the best of both worlds for dipping.
“People tell me all the time I could charge more—but I want to be part of the solution, not the problem,” he emphasizes. “Everyone doesn’t make a lot of money, and I just want people to enjoy their meal without having to break the bank to do it.”
Da Bubs’ almost-famous loaded chocolate chip cookies
Also evening the playing field, Higgins’ treasured chicken bites are fried in beef tallow (as opposed to seed oils) and coated in a sole sauce “meant for the entire table”—removing the need for a dreaded back-and-forth convo on hot vs. mild. “It’s spicy, but it’s not. It burns, but it doesn’t,” he contends. “If you like spicy, you like it—if you don’t like spicy, you like it. If you like Buffalo or barbecue, you like it because it has that sweet component.”
While Da Bubs has certainly taken off, Higgins admits he was originally scared to start the concept. After working his way up in the restaurant world—from dishwashing at since-closed Sawmill Tap Room to interning for Walter Royal at Angus Barn to working under renowned chef Michael Pruett—he stepped away from cooking to spend more time with his late dog, Chloe (aka Da Bubs, for which the concept is dubbed).
After she passed away from cancer, he confronted his grief by returning to the kitchen—baking his perfected focaccia for friends, a dish that now features on the menu alongside his semifamous Caesar dressing—as does his loaded chocolate-, caramel- and pretzel-studded cookies. (Three seemingly random things that just so happen to work.)
When it came to launching the concept, Higgins says he eventually ran out of excuses not to. Inspired by Dave’s Hot Chicken’s origin story—illegally slinging sandwiches under a tent in a West Hollywood parking lot—and with a few nudges from friends and fellow business owners, he debuted Da Bubs in a buddy’s DTR backyard. Since then, he’s popped up at spots like Stella’s, Willco, Boatman Spirits Co., Nomad, Crank Arm and House of Hops.
As far as what the future holds, the chicken king has his sights set on becoming the next Raising Cane’s. And with most of the profits, he envisions establishing a trust to help others afford life-saving care for their pets, just as he was able to do when Chloe was diagnosed. “I was fortunate that I was in a situation where I was like, ‘here’s my card, save her,’” he reflects. “I got a few more months out of her, and I really hope I can help other people have that.”
So go on and join Da Bubs’ chicken wing revolution—you may never be able to look at wings the same again.
We’re No. 1—again! For the third time in the last four years, CNBC has named NC the country’s Top State for Business thanks in part to the state’s strong workforce and economy.
Raleigh also stays standing on business (IYKYK). During Q1 of 2025, 23 new storefront businesses opened Downtown, with 28 more businesses planning to bow soon. DTR also added 27,526 square feet of new retail space, and attracted 1.5 million unique visitors.
Taking off at RDU Airport are a slew of updates thanks to a $24.6 million grant from the USDOT. Think widening the John Brantley Boulevard to four lanes and replacing the stop-controlled intersection with free-flow movements, expanding the Terminal 2 sidewalk, and more.
Get ready to ride. The City of Raleigh is launching a new dockless bikeshare pilot mid-August in partnership with Spin and Lime, adding a fleet of 215 electric-assist bikes citywide. Bikes will be available 24/7, and new micromobility corrals will be installed for parking. The pilot will run through April 2026.
ICYMI, Crabtree Valley Mall is getting a makeover. According to plans from the new owner, the $60 million facelift includes enhancements like new lighting and signage, a revitalized food court and family play area, and new furniture and greenery in the common areas—plus upgrades to the site’s stormwater infrastructure.
NC State is full steam ahead on its $180 million Integrative Sciences Building—aka Woodson Hall—that kicked off construction in September 2023 and will offer crucial space for STEM teaching and research space at the university upon its anticipated completion in 2026.
Go on, hit the snooze button. GoTriangle is launching its first-ever 15-minute bus service—on weekdays from 5:45am until 7pm—Aug. 4 along Routes 400 and 405 in Durham and Orange counties.
Rent or buy? Raleigh ranked the No. 9 Best City for Renters—along with four other top 50 cities in the South: Wilmington, Charlotte, Durham and Asheville—according to metrics like apartment quality, economic strength, traffic and access to amenities.
Your evening commute might be deadly. … A new study found that the deadliest hour to drive in NC is from 6–7pm, with an average of 6.31% of the state’s fatal crashes occurring during the timeframe.
WHAT’S NOT
Suicides in NC prisons are at an all-time high—increasingly among those in solitary confinement. Now, Department of Adult Correction secretary Leslie Cooley Dismukes is working toward adopting the Nelson Mandela Rules, which sets a max solitary confinement rule of 22 hours a day for 15 consecutive days.
Forks up! Downtown Raleigh Restaurant Week is back July 24 through Aug. 3, shining a light on some of the city’s best eateries and tempting diners to try out new-to-them spots or return to their faves for special deals, prix fixe menus and experimental dishes. And no matter what you’re craving, odds are it’s on the list, with diversified ops ranging from Southern comfort and contemporary American to Asian, Italian, Mexican and more—plus new-this-year drink and dessert ops. See the full list of participating restaurants below, and click here for all the specific offerings.
Sola’s new seasonal specials celebrate summer in the best way.
Justin Bieber may have gotten his peaches in Georgia, but around here, we’re getting them fresh and juicy at Raleigh eateries. And putting the best of summer’s produce offerings on full blast is Sola Coffee Cafe with its cult-favorite peach sandwiches.
A city fave since 2012, the perk-up pours passion into every detail—from local family farm partners and Counter Culture Coffee beans to crafted in-house flavors and fresh fare—not to mention its annual Hot Mini 5K Sept. 13 raising money to end ALS. It’s a space rooted in Raleigh—driven by community and fueled by care.
And you can taste that dedication in its returning peach-bursting summer sandos: the peach turkey with pepperjack cheese, bacon, lettuce and Jeanne’s dressing; and the peach caprese with fresh mozz, basil, olive oil, balsamic, Maldon salt and cracked pepper (Sola reqs adding prosciutto too—and we’re here for it). Per their MO, it’s subtle swagger—no gimmicks, no smoke and mirrors—just quiet confidence.
Another peak-season produce star gracing the Sola menu is heirloom tomatoes, shining in a thick BLT with toasty brioche, avocado, bacon, Duke’s basil mayo, cracked pepp and Maldon salt. There’s nothing a Southerner loves more than a juicy tomato and Duke’s—and this uberdelicious number is surely going to be a regular in your lunch rotation as summer plays out.
A testament to the sammie’s icon status, Sola’s returning special now has its own BLTee for sale at the cafe to boot. Donned with a design by Raleigh artist Paul Tuorto, it gives team heirloom tomato a reason to rep the red-and-gold obsession long after summer fades.
So, consider this your excuse to ditch your boring desk lunch and opt for something more fresh this season. It’s a hot tomato (and peach!) summer, after all.
More Peachy Eats Lamb chops with peach awaze | Stanbury Even if you’ve never heard of awaze (it’s a traditional Ethiopian spice paste, btw), it’s Stanbury, so you know it’s gonna be good. And if those grilled peaches make a comeback, you better run—not walk.
Herb whipped goat cheese with grilled peaches | Napa Bistro & Wine Bar Perfectly balancing out creamy, herby goat cheese is the sweetness and subtle smokiness of grilled peaches—with a sprinkle of toasted almonds and a drizzle of truffle honey to pull the whole dish together.
Peach scones | Sola Have your peach sando with a side of more peaches—because why not. These babies are made fresh every morning, with every bite offering the perf pairing of ripe juiciness and bready goodness. Also don’t miss Sola’s peach lemonade and milkshakes.
Peach & raspberry salad | Crawford and Son Summer’s bounty shines in Scott Crawford’s irresistible seasonal standout, anchored by a creamy bed of goat’s curd and topped with prosciutto, walnuts and malt vinaigrette. Add a glass of sparkling and your dream girl (or boy!) dinner is set.
Summer sangria | Wye Hill Singin’ summer praises all season long, this fruity bev pairs gin and white wine with peaches, lemon, orange and elderflower. The primo patio sipper for long lazy evenings.
Peace cobbler ice cream | Andia’s Get it while it’s hot—er, cold! Andia’s monthly scoop tempts with brown sugar-soaked buttery peaches and chunks of housemade cobbler—ideal for cooling down on summer’s hottest days.
Peach salad | Hummingbird Also combining the best of both worlds is Hummingbird’s no-greens salad, where robust tomatoes and ripe peaches act as a base for creamy burrata, mint, basil oil and an herby sumac cumin vinaigrette.
The Midtown mixed-use destination is set to file a new rezoning request.
North Hills wants to grow again—but this time, the aim is to go up rather than out. The booming Midtown development is slated to request rezoning updates for five parcels in the North Hills Main and Lassiter Districts in August, with the plan to keep the allowable density the same while increasing heights to 12, 20 and 37 stories (see map)—plus enable more open public space, pedestrian amenities, ground-floor activation and a varied skyline.
“North Hills has evolved into a world-class mixed-use destination… and activation is everywhere,” maintains Barry Long, principal and president of Urban Design Associates, the design firm supporting North Hills’ exploration of best uses for the remaining developable sites. “A few auto-oriented sites, such as the gas station at the corner of Lassiter and Six Forks, remain at the perimeter. The North Hills team is pursuing a zoning modification to transform these outdated lots into meaningful places.”
The request comes ~four years after they submitted a controversial rezoning in 2021 asking for a 30-story tower at the intersection of Six Forks Road and I-440—which was later withdrawn in 2023 upon opposition from City Council and community pushback.
“The last premier parcels in Raleigh’s Midtown deserve the best we can create with the appropriate balance of height, density and beautifully landscaped ground level spaces.” —John Kane
Now, North Hills tells Raleigh Magazine in a sit-down interview they’re taking a different approach, pulling inspo from how the community interacts with the open public spaces across the development—from Beach Music to Midtown Park to the new Main District Expansion spaces. To wit, Kane Realty is holding an Open House July 30 at Church of the Apostles from 5–7pm to gain feedback from the public to shape the new rezoning application and appease some previous concerns.
The North Hills team is already working with the city to identify some of those community needs and priorities. “We want to have a lot of opportunities throughout this process to talk with city staff, council and the community as a whole to make sure the project can deliver meaningful public benefits,” says Kane Director of Development Kallie O’Haren Walker—with one possibility potentially including the upgraded Fire Station 9 along Rowan Street conditioned in the first rezoning.
But the key difference in the new proposal, while asking for a height increase, is not asking for increased density or square footage over what is currently allowed (2,500 residential units and 3 million total square feet). “We’re changing the shape of what we’re zoning, not the scale,” maintains Walker.
North Hills Current Allowable Density
While specific plans are in flux, Walker imagines the likes of public gathering areas, ground-floor retail and restaurants, with opportunities for outdoor activation and dining—plus improved pedestrian and bike connectivity. Walker also notes the North Hills team is very aware of traffic concerns in the area and is proactively looking into solutions for vehicular travel as well.
As such, the Lassiter and Six Forks sites will feature integrated parking decks, with the potential addition of below-ground parking, says Walker. The increased heights will also enable outdoor amenity spaces within the buildings themselves.
All this said, these projects are at least five, 10, 15 years down the road. “We want to acknowledge that some of the properties included in the rezoning case are home to active businesses,” notes Walker. “We have no imminent plans to start these projects—this is a long-term planning process and it’s about future flexibility, not immediate changes or impacts to those businesses.” With another community meeting set for sometime this fall, it’s only a matter of time until we see how North Hills will shape up—literally.
What’s Going Where:
Six Forks & Lassiter site: Exxon gas station and tire shop (4369 Six Forks Road), currently zoned for 12 stories, asking for 40 stories (conditioned at 37)
Six Forks site: North State Bank lot (4270 The Circle at North Hills St.), currently zoned for 12 stories, asking for 40 stories (conditioned at 37)
Wells Fargo Bank lot (4220 Lassiter Mill Road) – currently zoned for 12 stories, asking for 40 stories (conditioned at 37)
Lassiter District site: Walgreens strip (4441 Six Forks Road), currently zoned for 5 stories, asking for 12 stories
Main District expansion phase 2: Empty parcel on Lassiter Mill (next to the Beltline), currently zoned for 12 stories, asking for 20 stories
